The RV Chronicles — Carnitas Tacos w/ Chile de Arbol Salsa

Redux. In the culinary world, it’s a fancy word for leftovers. And there’s a lot of redux going on at the Jimmy Rockford because of our limited space.

The beauty of carnitas and chile de arbol salsa (or any other salsa, really) is they taste so much better the second time around. Sort of like a pot of chili or beans.

These tacos are similar to the ones you’d find in the Rio Grande Valley or at an honest-to-goodness mom & pop Mexican taqueria. If you haven’t made carnitas, most pulled pork recipes will suffice. And if your taste buds aren’t into the spicy tingle of chile de arbol salsa, there are other varieties that taste just as good.

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Carnitas Tacos w/ Chile de Arbol Salsa

Carnitas Tacos w/ Chile de Arbol Salsa

Carnitas Tacos w/ Chile de Arbol Salsa

5.0 from 1 reviews
Carnitas Tacos w/ Chile de Arbol Salsa
 
Carnitas Tacos w/ Chile de Arbol Salsa — South Texas style deliciousness
Author:
Recipe type: Main
Cuisine: Mexican/Tex-Mex
Ingredients
  • 1 Recipe — Chile de Arbol Salsa*
  • ⅓ Recipe (about 1 lb) — Pork Carnitas, shredded and warmed**
  • 3 cups - Shredded lettuce -or-cabbage
  • 2 - Avocados, sliced or roughly chopped
  • 1 cup - Cilantro leaves
  • 1 cup - Vegetable oil, for frying tortillas -or- 1 cup Water, for steaming
  • 12 — Corn tortillas
Instructions
If you're frying the tortillas
  1. In a medium skillet, heat oil to 375°F.
  2. Fold each tortilla in half and, with tongs, fry until lightly crisp, about 10 seconds per side.
  3. Place cooked tortillas on a paper towel-lined plate.
Steamed tortillas
  1. Heat a skillet or griddle over a medium-high setting.
  2. Dip tortillas in water and carefully place in hot skillet.
  3. Cook for about 30 seconds, then flip and cook another 30 seconds.
  4. Add cooked tortillas, one at a time, to a towel-wrapped stack (this allows them to continue steaming).
Make the tacos (the easiest part)
  1. Add about ¼ cup lettuce/cabbage, a portion of avocado chunks and about ¼-1/3 cup pork to each cooked tortilla.
  2. Top with a pinch of cilantro and about 1 TB salsa.
Notes
* - Chile de arbol salsa is very spicy. If you want to kick it down a notch or two, try Fresh Mexican Salsa, Classic Tex-Mex Salsa or Roasted Hatch Chile Salsa.
** - Place pork in microwave safe bowl, cover with plastic wrap and cook until warmed through.

 

Comments

  1. Dang! I really should not read your posts back-to-back when I am starving! These look so good and you know how I love me some Tex-Mex! Great job.

    • adamjholland says:

      By all means, read them every Sunday and Thursday (or more often). When you say you’re hungry, I feel accomplished. I appreciate you and hope all is well in Oklahoma. :-)

  2. Kathryn @ anotherfoodieblogger says:

    I absolutely love pork carnitas, Adam!!! You know me, I love me some spicy. Those look awesome, of course. ;)

  3. Every once in a while I’ll hear someone comment about not liking leftovers??? What’s up with that? With just two of us, I purposefully cook more so we can have extra. These tacos look really good Adam. I’ve never made carnitas, and I don’t know why. Pinning this one.

    • adamjholland says:

      I’m weird about leftover pasta, but stuff like this is better the second (or third) time around. Get busy making carnitas, Lea Ann. You’ll dig them for sure.

  4. Your pictures!!! I swear I can almost taste these! I jumped over to your carnitas recipe to see if it was anything like my mother in law’s, the only one I’ve ever used, and really enjoyed learning a little of the background and different methods of cooking. Great recipe!

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